Ingredients

The following ingredients have 6 Servings
  • 2 ears of corn, husked
  • 1 tomatillo
  • 1 poblano pepper
  • 2 tablespoons olive oil
  • 6 cloves of garlic - diced
  • 1 small shallot - diced
  • 3 carrots, cut into small circles
  • 2 large, juicy tomatoes, heirloom if in season
  • 1/2 cup water
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground mustard
  • 1 or 2 pinches of red pepper flake
  • 2 medium sized, summer squash - diced
  • 1 lime

Instruction

  • Start by washing and prepping all of your ingredients: dice the garlic, shallots, and squash; cube the tomatoes; and cut the carrots into circles. Get your grill burning (or if you don't have a grill, turn on your oven - you can roast the corn, pepper, and tomatillo in there to achieve a similar smokey flavor).
  • Wrap pieces of foil around the corn and throw it on the grill for 15 minutes. Put the pepper and tomatillo directly on the grill - allowing the skin to char - for five minutes. Turn the pepper and tomatillo and cook for another five minutes. Remove corn, pepper, and tomatillo from grill and allow to cool.
  • In a medium pot, over a medium flame, heat 1 tablespoon of olive oil.
  • Once hot, add the garlic and shallots, and remember to stir so that they do not stick to the bottom of the pot and burn. The garlic will become a nice shade of tan and the shallots will soften when ready.
  • Add the carrots and allow them to brown as well.
  • Add the tomatoes, 1/2 cup of water, and the spices (ground black pepper, ground mustard, and red pepper flakes) to the pot. Bring to a boil and then allow the vegetables to cook and reduce (over medium flame) for another 15 to 20 minutes.
  • Remove the charred skin from the pepper and tomatillo and dice (removing the seeds from the poblano first). Add them to the pot.
  • Remove the kernels carefully from the cob and add those to the pot as well.
  • While the vegetables cook and release their juices, heat the other tablespoon of olive oil, over medium heat, in a small saute pan.
  • Add the summer squash to the pan and allow to brown for 5 minutes on each side. Turn off heat, but do not add the squash to the rest of the vegetables yet.
  • Right before you serve, add half of the summer squash to the pot of vegetables and squeeze in juice from half of the lime.
  • Plate by scooping heaping spoonfuls of the succotash into a wide-brimmed bowl and decorate the top with leftover squash. Enjoy.